SIMPLY SATISFYING MEALS
LAMB N' VEGGIES
- 1 lb. ground lamb
- 1 tsp. curry powder
* mix together and form into 2-3 patties
- red onion, sliced
- tons of cloves of garlic, sliced
- fresh turmeric, chopped up
- cauliflower
- dino kale
* Steam the cauliflower and kale
* Broil the red onion, garlic and turmeric with the lamb patties, about 10 mins. total
* Place veggies in a bowl, top with a lamb patty, onion, garlic and turmeric, and then drizzle the bowl of goodness with the lamb fat from the skillet.
* Add sea salt.
- 1 lb. ground lamb
- 1 tsp. curry powder
* mix together and form into 2-3 patties
- red onion, sliced
- tons of cloves of garlic, sliced
- fresh turmeric, chopped up
- cauliflower
- dino kale
* Steam the cauliflower and kale
* Broil the red onion, garlic and turmeric with the lamb patties, about 10 mins. total
* Place veggies in a bowl, top with a lamb patty, onion, garlic and turmeric, and then drizzle the bowl of goodness with the lamb fat from the skillet.
* Add sea salt.
BACON BLISS
(1 serving)
- 8 oz. organic bacon
- 1 small red onion, chopped up
- 1/2 globe garlic, chopped up
- 2" fresh turmeric root, chopped up
- 2" fresh ginger root, chopped up
Broil on low for about 10 mins.
When it all looks a little brown, pour the entire concoction (including all the bacon fat) on top of a big bowl of steamed kale and broccoli, and sprinkle with sea salt and pepper.
(1 serving)
- 8 oz. organic bacon
- 1 small red onion, chopped up
- 1/2 globe garlic, chopped up
- 2" fresh turmeric root, chopped up
- 2" fresh ginger root, chopped up
Broil on low for about 10 mins.
When it all looks a little brown, pour the entire concoction (including all the bacon fat) on top of a big bowl of steamed kale and broccoli, and sprinkle with sea salt and pepper.
VERY Left-over Crock-pot Chicken on Steamed Veggies:
- 3-4 lb. organic, pasture-raised chicken (frozen or thawed)
- 3-4 chicken feet (frozen or thawed)
- 2-4 tbsp. raw apple cider vinegar
- 1 tbsp. sea salt
- 1 tbsp. pepper
- 2 yellow onions, chopped up
- 1 globe garlic, chopped up
- 2 carrots, chopped up
- 4 sticks celery, chopped up
Throw it all into your crock-pot and cook on low for 24 hours or longer.
Stir it all up, allowing the chicken to just fall apart into pieces - meat, bones, fat and all!
Scoop up into a bowl or on top of steamed veggies and eat every morsel, including the bones! (They'll be soft enough to chew and eat.)
I just keep my crock-pot in the fridge and eat from it over the next week or two. Sometimes I reheat the stock and meat, and sometimes I just eat it cold. In this picture, the veggies were steamed, but the meat, broth and gelatin were cold. It was still incredibly delicious!
- 3-4 lb. organic, pasture-raised chicken (frozen or thawed)
- 3-4 chicken feet (frozen or thawed)
- 2-4 tbsp. raw apple cider vinegar
- 1 tbsp. sea salt
- 1 tbsp. pepper
- 2 yellow onions, chopped up
- 1 globe garlic, chopped up
- 2 carrots, chopped up
- 4 sticks celery, chopped up
Throw it all into your crock-pot and cook on low for 24 hours or longer.
Stir it all up, allowing the chicken to just fall apart into pieces - meat, bones, fat and all!
Scoop up into a bowl or on top of steamed veggies and eat every morsel, including the bones! (They'll be soft enough to chew and eat.)
I just keep my crock-pot in the fridge and eat from it over the next week or two. Sometimes I reheat the stock and meat, and sometimes I just eat it cold. In this picture, the veggies were steamed, but the meat, broth and gelatin were cold. It was still incredibly delicious!
BROILED DUCK DELIGHT
Have you ever had a crispy, broiled breast of duck? If you haven't, I highly recommend trying it! Here's how I like to cook and serve mine...
Take:
- 1 duck breast
- cauliflower (however much you like)
- dandelion greens (however much you like)
- garlic cloves, chopped up (as much as you like!)
- coconut oil (1-2 tbsp.)
- turmeric (1 tsp.)
- salt and pepper (1/2 tsp. each)
Broil the duck breast and garlic on low - skin side down for about 5 mins., then flip and broil another 5 mins.; steam the cauliflower and dandelion greens; dump everything in your favorite bowl and add the coconut oil, turmeric, salt and pepper; cut up the duck while still hot so that all the fat drizzles on the veggies! (Sometimes I throw in some roasted red-skinned potatoes, as well!... Potatoes with duck fat is divine!!!)
Have you ever had a crispy, broiled breast of duck? If you haven't, I highly recommend trying it! Here's how I like to cook and serve mine...
Take:
- 1 duck breast
- cauliflower (however much you like)
- dandelion greens (however much you like)
- garlic cloves, chopped up (as much as you like!)
- coconut oil (1-2 tbsp.)
- turmeric (1 tsp.)
- salt and pepper (1/2 tsp. each)
Broil the duck breast and garlic on low - skin side down for about 5 mins., then flip and broil another 5 mins.; steam the cauliflower and dandelion greens; dump everything in your favorite bowl and add the coconut oil, turmeric, salt and pepper; cut up the duck while still hot so that all the fat drizzles on the veggies! (Sometimes I throw in some roasted red-skinned potatoes, as well!... Potatoes with duck fat is divine!!!)
SPRINGTIME CHILI:
- 2 LBS. GRASS-FED, ORGANIC GROUND BEEF, LAMB OR TURKEY
- 15 OZ. BPA-FREE CAN (SUCH AS EDEN), OR HOMEMADE, GARBANZO BEANS
- 15 OZ. BPA-FREE CAN (SUCH AS EDEN), OR HOMEMADE, BLACK BEANS
- 2 15 OZ. BPA-FREE CANS OF CRUSHED TOMATOES
- 16 OZ. HOMEMADE CHICKEN STOCK (OR A BRAND MADE FROM ORGANIC CHICKENS)
- LOTS OF GARLIC AND YELLOW ONION
- 2 CARROTS CARROTS
- 1 LB. FRESH GREEN BEANS
- 2 ZUCCHINIS
- 1 LARGE HEAD OF CAULIFLOWER
- 2 TBSP. ORGANIC, GRASS-FED BUTTER
- 1 TBSP. SEA SALT
- 1 TBSP. PEPPER
- ANY OTHER FRESH OR DRIED HERBS THAT YOU LIKE OR HAVE ON HAND, SUCH AS PARSLEY, OREGANO OR ROSEMARY
THROW IT ALL INTO YOUR STOCKPOT AND LET SIMMER ALL DAY! IF YOU FEEL UP TO THE EXTRA STEP, YOU CAN SAUTEE THE VEGGIES IN BUTTER BEFORE HAND.
- 2 LBS. GRASS-FED, ORGANIC GROUND BEEF, LAMB OR TURKEY
- 15 OZ. BPA-FREE CAN (SUCH AS EDEN), OR HOMEMADE, GARBANZO BEANS
- 15 OZ. BPA-FREE CAN (SUCH AS EDEN), OR HOMEMADE, BLACK BEANS
- 2 15 OZ. BPA-FREE CANS OF CRUSHED TOMATOES
- 16 OZ. HOMEMADE CHICKEN STOCK (OR A BRAND MADE FROM ORGANIC CHICKENS)
- LOTS OF GARLIC AND YELLOW ONION
- 2 CARROTS CARROTS
- 1 LB. FRESH GREEN BEANS
- 2 ZUCCHINIS
- 1 LARGE HEAD OF CAULIFLOWER
- 2 TBSP. ORGANIC, GRASS-FED BUTTER
- 1 TBSP. SEA SALT
- 1 TBSP. PEPPER
- ANY OTHER FRESH OR DRIED HERBS THAT YOU LIKE OR HAVE ON HAND, SUCH AS PARSLEY, OREGANO OR ROSEMARY
THROW IT ALL INTO YOUR STOCKPOT AND LET SIMMER ALL DAY! IF YOU FEEL UP TO THE EXTRA STEP, YOU CAN SAUTEE THE VEGGIES IN BUTTER BEFORE HAND.